首页 | 本学科首页   官方微博 | 高级检索  
     检索      

1-MCP对桃果实低温贮藏期间挥发性物质的影响 ——主成分分析法
引用本文:陈小燕,王友升,李丽萍,胡玲,王贵禧.1-MCP对桃果实低温贮藏期间挥发性物质的影响 ——主成分分析法[J].北京工商大学学报(自然科学版),2010,28(3):48-54.
作者姓名:陈小燕  王友升  李丽萍  胡玲  王贵禧
作者单位:1. 北京工商大学,植物资源研究开发北京市重点实验室/食品添加剂与配料北京高校工程研究中心,北京,100048
2. 中国林业科学研究院,林业研究所,国家林业局,林木培育实验室,北京,100091
基金项目:国家"十一五"科技支撑计划项目,北京市科技新星项目 
摘    要:以大久保桃果实(Prunus persica (L.) Batsch cv.Okubao)为试材,采用固相微萃取与气相色谱-质谱联用技术,对8℃贮藏期间对照组与1-MCP处理组的大久保桃果实挥发性物质进行测定,并使用主成分分析法确定大久保桃果实挥发物的指纹图谱及标志性挥发物.结果表明,大久保桃果实挥发性物质共检测到26种,主要包括酯类、芳香烃类、醛类、内酯类、缩醛类物质.8℃贮藏期间,1-MCP处理显著推迟了醛类和内酯类物质的释放高峰的出现,并且显著抑制了内酯类物质的释放量;在贮藏后期显著促进了乙醇的释放.主成分分析结果表明,2,2-二异丙基-1,3-二恶茂烷和1,1′-双(1,1,2,2-四甲基-1,2-亚乙基)苯是贮藏3 d时1-MCP处理组的标志性挥发物,而乙醇、丙酮、氰基乙酸是贮藏16 d和20 d时处理组的标志性挥发物.

关 键 词:大久保桃  1-MCP  挥发性物质  主成分分析

PRINCIPAL COMPONENTS ANALYSIS OF INFLUENCE OF 1-MCP ON VOLATILE COMPOUNDS OF "OKUBAO" PEACH DURING COLD STORAGE
CHEN Xiao-yan,WANG You-sheng,LI Li-ping,HU Ling and WANG Gui-xi.PRINCIPAL COMPONENTS ANALYSIS OF INFLUENCE OF 1-MCP ON VOLATILE COMPOUNDS OF "OKUBAO" PEACH DURING COLD STORAGE[J].Journal of Beijing Technology and Business University:Natural Science Edition,2010,28(3):48-54.
Authors:CHEN Xiao-yan  WANG You-sheng  LI Li-ping  HU Ling and WANG Gui-xi
Institution:Beijing Key Laboratory for Plant Resources Research and Development/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University;Beijing Key Laboratory for Plant Resources Research and Development/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University;Beijing Key Laboratory for Plant Resources Research and Development/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University;Beijing Key Laboratory for Plant Resources Research and Development/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University;State Forestry Administration Key Laboratory of Tree Breeding and Cultivation, Research Institute of Forestry, Chinese Academy of Forestry
Abstract:Changes of volatile compounds in "Okubao" peach(Prunus persica(L.) Batsch cv."Okubao")during postharvest storage at 8℃ were investigated using SPME-GC/MS.Principal components analysis(PCA) was applied to these complex GC/MS data of volatile compounds to facilitate differentiation and determine the biomarkers.A total of 26 volatile compounds were identified,and the major constituents were esters,aromatics,aldehydes,lactones and acetals.1-MCP treatment significantly delayed the release of aldehydes and lactones whereas promoted the production of alcohol significantly during the late period of storage.PCA showed that 2,2-diisopropyl-1,3-dioxolaneandbenzene,1,1′-(1,1,2,2-tetramethyl-1,2-ethanediyl)bis-was the volatile biomarker compound at 3d whereas ethanol,acetone,cyanoacetic acid at 16 d and 20 d.
Keywords:1-MCP
本文献已被 维普 万方数据 等数据库收录!
点击此处可从《北京工商大学学报(自然科学版)》浏览原始摘要信息
点击此处可从《北京工商大学学报(自然科学版)》下载免费的PDF全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号